Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios (serves 2)


Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios
I love cooking with middle eastern spices, and when I do I always think of my friends Rita and John. Originally from NC, Rita moved to Tehran in the 1970’s to marry John. As Christians, they returned to the US just before the revolution. Over the years that we were young wives and mother’s together, Rita shared so many of her mother-in-law’s recipes that I felt like I’d been adopted into the family. This dish is one of my own creations based on Iranian flavor layering techniques and employing the Baharat Spice my own son and daughter-in-law introduced me to. It’s a bold, savory, approach to eggplant with enough heat to warm your heart and enough lingering and spice to mellow your heart. Prepare it with love in your heart and dine on it with joy! ~ Glyn and Will

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1 lb. eggplant
1 cup diced onion
1 tsp. minced garlic
1 cup diced green bell pepper
1 1/2 cups diced potato
1 tbsp. olive oil
1 cup tomato, diced
2 tbsp. raisins
1 herb-ox vegetable bouillon cubes
6 oz. water
1 tsp. dried mint
1 tsp. baharat dried spice or curry powder
1/4 tsp. salt
1/8 tsp. crushed red pepper
2 tsp. pistachio nuts
1/4 cup Cashew Garbanzo Ricotta

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1 Slice the eggplant in half lengthwise and bake cut side down on a lightly oiled cooking sheet at 425° for 20 minutes.
2 Remove from the oven turn over, and let cool slightly.

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3 Meanwhile, saute the garlic, pepper, potato and onion in the olive oil until lightly browned.
4 Add the tomatoes and raisins. Cook 3-5 minutes.
5 Add the bouillon cube, water, mint, baharat (or curry powder), salt and pepper.
6 Cook and stir until thickened. Remove from heat.
7 Place the roasted eggplant, cut side up in a non-stick casserole.
8 Pour 1/4 cup water into the casserole.
9 Score the cut surface of the eggplant and gently push the flesh to the side, making a hollow.

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10 Spoon the filling into the hollow.
11 Top each half with 2 tbsp of the cashew garbanzo ricotta.
12 Sprinkle with the roasted pistachios.
13 Bake uncovered at 350° for 30 minutes.

Servings: 2
Yield: Two entree sized portions
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour and 15 minutes

Nutrition Facts
Serving size: 1/2 of a recipe (25.4 ounces).
nutrition persian eggplant with cashew cream

This entry was posted by Glyn Ruppe-Melnyk.

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